清蒸石斑魚

Ask the fishmonger to scale the fish, remove the gills, gut it and clean out any blood along the spine. Pack it in ice and bring it home quickly to cook, as the fresher the fish the better it tastes.

Lightly crush the sliced ginger and sectioned spring onion together, put them in a bowl and add rice wine to make ginger-and-spring-onion water (soak 15 minutes). Shred the other 5 spring onions and the chilli and place in a bowl filled with cold water.

Clean the fish, make 2 gentle diagonal cuts on each side and drain. Place the fish on a large plate, rub salt, white pepper and the ginger-spring onion water over the body and inside the belly, and marinate 30 minutes. The used ginger and spring onion can be placed on or inside the fish. Cover with cling film and chill in the fridge.

Mix the oyster sauce and soy sauce together (you can simply use ready-made steamed fish soy sauce instead of this step) and set aside. Drain the soaked shredded spring onion and chilli and keep in a bowl.

Put enough water in the steamer, cover and bring to a boil (steam means it's ready). Take the fish from the fridge, remove the cling film and steam for 18 minutes (this grouper is large, so adjust steaming time to the fish size). When done, remove the ginger slices and spring onion sections used for marinating and discard.

Place the drained shredded spring onion and chilli on the fish (the plate is still in the steamer), cover and let sit 1 minute. Then remove the plate (careful, it's hot) and pour over the mixed soy sauce.

Finally, heat the sesame oil and cooking oil together in a pan, turn off the heat just before it smokes, and pour the hot oil over the whole fish. Add the coriander leaves and it's ready to serve.